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September 26 - 30 Chatfield CSA e-news

Posted 9/23/2011 6:54pm by Josie Hart-Genter.

Dear CSA Shareholders,

We are in the last stretch of the growing season and hope to go through the end of October - if nature is willing to cooperate! We are planning our final CSA potluck for Saturday Nov.5th with a special activity so please stay tuned for details. Now that the weather is cooling off and the evenings begin earlier, our palettes are shifting to more substantial root vegetables that can be roasted and made into soups.  For the first time in months, the extra heat in your kitchen is a bonus! With that in mind, we are focusing on root vegetables for this edition of the newsletter.


root vegetables – a rainbow of colors

For some people a white beet or a purple radish is no big deal, but for many root vegetables provide enigmatic experiences at the CSA. Here is a little guide to help you utilize the roots that will be available this coming week.
Beets: The classic deep red beet is a mainstay here at the CSA, and has the strongest “earthy” flavor of all the beats. This is a great beet to pickle; because of its strong flavor it will hold up in the vinegar. You can pickle your beats in the fridge for a week or so and then use them to top off your gorgeous spinach salads with a touch of goat cheese and red onion.
White beets: A very mild flavor and smooth consistency when roasted. A great beet variety to serve as a side dish or in a roasted root medley.
Golden Beets: Our personal favorite because of the color and sweet flavor. A great beet to roast with sweet potatoes in small chunks and then stuff into tacos with lime juice!
Beets are loaded with vitamins A, B1, B2, B6 and C. The greens have a higher content of iron compared to spinach, and are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron. While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.
Turnips: More bitter than the beets but still great in a roasting pan along side a chicken or roast or with other more mild roots. They tend to sweeten up after roasting and peeling. Turnips are a member of the brassica family, along with broccoli, cauliflower, Brussels sprouts, cabbage, collard greens and more. It’s a family of plants packed with essential vitamins.
Radishes: We have enjoyed the Easter egg radish all season and most of you have been eating them in salads, but have you ever considered shredding them on sandwiches? Delicious.
Carrots: We are very familiar with carrots but here’s one hint: the purple carrots get much sweeter if you steam or roast them for a couple of minutes! For other great ideas, you can visit www.pickyourown.org
We hope you enjoy trying out some new recipes and different versions of the classics when eating your root veggies this coming week. Happy autumn!


this week’s produce (september 26 – 30)

• Peppers (hot and sweet)
• Onions
• Tomatoes
• Eggplant
• Beets
• Carrots
• Turnips
• Winter squash
• Cucumbers
• Salad greens, kale, chard and arugula
• Tomatillos
• Sweet basil, Thai basil, parsley and cilantro


this week’s fruit (september 27 and 29)

Two bags of fruit: apples and pears

new this week: chatfield honey!

After a much anticipated wait, we are going to sell ½ pints, pints and quarts at both Tuesday’s and Thursday’s distribution.  Bob and Josie Dozeal are our resident local bee keepers who specialize in native, all natural raw honey. They are also are CSA members, and we are very lucky to have them be a part of our CSA community.  Please try to bring exact cash with you to distribution to make things go as quickly as possible.

Honey Prices:
½ pints: $6
Pints: $11
Quarts: $20

Supplies are very  limited so if you do not end up with a jar of honey next week, the Dozal’s are in the process of collecting and selling more in a couple of weeks.  Please limit one jar per family. Thanks.

weekly recipe
Elizabeth Mullen, CSA grower

Stuffed Turnips

Ingredients
3 medium sized turnips, peeled
Peas
Chopped onion

Directions
Cut turnips in half and hollow the insides with a melon baller
Lay them out on a baking tray
Stuff them with peas and chopped onions
Add a little olive oil and salt/pepper
Bake the turnips at 350 degrees for 35-45 minutes
See the article below for additional information on this recipe.


Fresh Turnips
Larry Vickerman, Director of Chatfield

If you like the spicy tartness of a turnip, many believe that cooking turnips can ruin their unique flavor.
Take one turnip, wash and peel.
Thinly slice turnip into long strips and then cut the strips in half to form little chunks.

Top any type of salads, sandwiches, veggie wraps or your favorite coleslaw recipe for a crunchy, zesty addition.  They also are a great and easy snack just by themselves!


farm topicgetting to the root of it
written by CSA Grower, Elizabeth Mullen

Autumn is here and root vegetables join us in celebrating the seasonal splendor by reaching perfection with the onset of the cool, crisp weather. It is a privilege to see the enthusiasm with which members greet prime produce and to hear ways they have put each vegetable to use. We share ideas like beet bruschetta (garnished with sautéed, seasoned and minced beet greens) that are easy to imagine and enjoy. One can’t help but notice, however, the quiet hesitation in front of the turnip bin as CSA members ask themselves, “What will I do with another turnip?”

While many members enjoy a turnip roasted alongside other seasonal picks with a lovely glaze or whipped into mashed potatoes for incomparable creaminess, many others ask for new ideas, and ways to perhaps coax a subtle universal appeal from this distinctive root. There are some of us, even more adventurous eaters, that simply have yet to be won over by the turnip. If it weren’t for my partner’s surprising fondness of the root I’m not sure we would have experimented with them as exhaustively. We shredded them into sandwiches, cut turnip fries, pickled, dehydrated and even juiced the tangy roots (surprisingly sweet forward flavor that finishes with the signature turnip bite). We peeled them to reduce the intense bitterness of larger roots, and added lemon juice to try to maintain the creamy white color in cooking. I remained skeptical.

It was not until last week and this adaptation from several recipes that turnips earned my sincere appreciation. We peeled medium-sized turnips, hollowed them with a melon baller and filled them with peas and chopped onions, a little olive oil and baked them at 350 degrees for 35-45 minutes. Seasoned with vinegar, salt and pepper, they were simple and delicious, the texture lending itself perfectly to the treatment and the radish-y flavor downplayed by adding stronger flavors. Turnip skeptics beware, this recipe could convert you, too!

food safety note
Please note that although we have washed our produce once after harvesting it in the field, members should wash the produce at home again before eating. Our farm produce should be treated the same way as grocery store produce: always wash before eating! The best way to wash produce is by running it under cool water. Cleaning products are not necessary.

 

 

 

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